Turkey Terror
I’m freaking. My hubby brought home the turkey last night….the beautiful, 20 pound, local, free-range turkey.
This is my first time being intimidated by a dead bird. Usually, I get a 39 cents a pound frozen bird from the grocery store. In recent years I’ve even splurged for the 89 cents a pound fresh bird. The bird currently sitting in my fridge was nearly $4 a pound (an organic one would have been over $5). The pressure is on.
And of course, this is our first year hosting. Which is why my husband wanted to splurge on the bird. Understandable. Also terrifying.
I find myself revising my plan for tomorrow. I was going to use the fancy electric roaster my aunts got us last Christmas. I think I may stick to my oven roasting pan rather than take on another unknown. I’m determined not to overcook this bird. Generally, I make our Thanksgiving feast while blasting Pandora’s Thanksgiving station or even watching Netflix Christmas movies. I feel fairly certain that tomorrow I will be sitting in front of the oven Great British Baking Show style.
I’m at least confident in my recipe. This has been my tried and true go-to for the last few years.
Beer and Rosemary Roast Turkey
Ingredients
1whole turkey (12 to 14 lb), thawed if frozen 1/4cup butter or margarine, melted 2tablespoons Dijon mustard 1tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary 1teaspoon salt 1/2teaspoon pepper 1can or bottle (12 oz) dark beer 1/2cup cold water 1/4cup all-purpose flour
I use Prelude as my beer of choice and it gives the turkey a nice golden color and makes the gravy a beautiful brown. The flavor is amazing, and while it’s a bit of a high maintenance bird, it stays really moist. Hopefully, it will work just as well with the fancy fowl currently taking up most of my fridge.
Whatever you’re up to tomorrow I hope you have a wonderful day. I’m very thankful to all of you for reading my random musings. Happy Thanksgiving.